Rachel Cooks

Asparagus and Leek Frittata

This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious.

Asparagus Leek Frittata | RachelCooks.com

Brunch week continues, and what brunch is complete without an egg dish of some sort? A frittata, a quiche, an omelette, and let’s not forget a beautiful poached egg. I am obsessed with the fact that spring is finally here so I decided to do a spring-inspired frittata with asparagus and leeks. I kept the flavors simple and fresh, but this Asparagus and Leek Frittata would also be great with some fresh herbs–parsley or dill would be fantastic.


I didn’t put cheese in the frittata (I KNOW! So weird.), but it would be perfect with cheese, and a lot of it. Of course, I’m trying to slim down and the flavors are fantastic without cheese. But let’s be honest, cheese never hurt matters any.

If you’ve never worked with leeks before, make sure to cut them up and toss them around in a bowl of cold water. The dirt will all sink to the bottom and you’ll be able to fish nice clean leeks out of the water. Make sure you do it this way unless you want a gritty frittata. Ick.

Asparagus and Leek Frittata

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious.


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound fresh asparagus, washed and cut into 1.5-inch pieces
  • 1 leek, washed and sliced in 1/4-inch half-moons (green and white)
  • 12 eggs
  • 1/4 cup milk
  • salt and pepper to taste


  1. Preheat oven to 325 degrees F.
  2. In an oven-safe skillet, heat butter and olive oil over medium heat. Add leeks, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, or until nearly cooked through and softened. Add asparagus and cook for an additional five minutes or until it is tender, but still crisp.
  3. Meanwhile, in a medium bowl, whisk together eggs, milk and additional salt and pepper.
  4. Once asparagus is cooked, add egg mixture, reduce heat to low, and cook for 1 minute, stirring gently. Move to preheated oven and bake for 23-25 minutes or until eggs are set.
  5. May be served hot, room temperature, or even cold.

Verdict: Healthy and delicious–a win-win.
Husband’s take: He ate this for breakfast a few days and loved it.
Changes I would make: None are necessary.
Difficulty: Easy!


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27 Responses to “Asparagus and Leek Frittata”

  1. Tieghan — May 8, 2013 at 9:20 am

    I love asparagus and frittatas!! Such a good combo!

  2. Audra | The Baker Chick — May 8, 2013 at 9:41 am

    I just made an asparagus and leek quiche and I can vouch that this is such an amazing flavor combo! Yours looks delicious and so springy!

    • Rachel Gurk — May 10th, 2013 @ 7:44 am

      I think I saw yours on instagram! It looked amazing.

  3. Jane's Adventures in Dinner — May 8, 2013 at 9:49 am

    You had me at asparagus.

  4. Suzanne — May 8, 2013 at 9:55 am

    I love leeks, and this looks like a great spring-inspired dish.

  5. Kathryn — May 8, 2013 at 10:44 am

    This is a great sounding frittata – love those spring flavours!

  6. Camilla @ Culinary Adventures — May 8, 2013 at 10:48 am

    What lovely Spring flavors! We love frittata for all meals of the day. I might just pack this for a pre-Mothers’ Day picnic on Saturday. Thanks for the the #BrunchWeek inspiration.

  7. Allison (Spontaneous Tomato) — May 8, 2013 at 11:40 am

    Beautiful frittata, with two of my favorite vegetables! I’ve still never tried putting asparagus in a frittata before, but now I really want to… 🙂

  8. Susan — May 8, 2013 at 12:07 pm

    I do not make frittata’s enough, so easy and this one looks delicious.

  9. Tara — May 8, 2013 at 1:00 pm

    Perfect frittata for me. Love asparagus!!

  10. Stefanie @ Sarcastic Cooking — May 8, 2013 at 2:00 pm

    Gorgeous! I love the springtime vegetables!

  11. Carla @ Carlas Confections — May 8, 2013 at 2:27 pm

    I love leeks! This looks amazing!

  12. katie — May 8, 2013 at 4:54 pm

    Oh this frittata looks beautiful!

  13. sally @ sallys baking addiction — May 8, 2013 at 7:32 pm

    I’m sure the frittata is quite delish without the cheese, Rachel. I love frittatas and haven’t made one in I don’t know… like 5 years?!?!?! I must change that!!

  14. Kim Beaulieu — May 8, 2013 at 10:30 pm

    My hubby would go nuts for this. He is such an egg guy. I can’t wait to try this for him.

  15. Ali | Gimme Some Oven — May 9, 2013 at 12:17 am

    Love all of those vivid colors! This sounds so fresh and tasty – YUM!

  16. Stephanie @ Eat. Drink. Love. — May 9, 2013 at 12:55 am

    Frittatas are the perfect thing to serve for brunch! Asparagus is one of my favorite veggies to add too!

  17. Erin | The Law Student's Wife — May 9, 2013 at 9:13 am

    Asparagus and leeks are two of my all-time favorite spring veggies. And with eggs? Simple and perfect!

  18. Tracey — May 9, 2013 at 9:42 am

    I love this, asparagus and leeks are two of my favorites!!

  19. Anna @ Crunchy Creamy Sweet — May 9, 2013 at 10:34 am

    I love frittata for breakfast or brunch! Yours looks gorgeous, Rachel!

    • Rachel Gurk — May 10th, 2013 @ 7:42 am

      Thanks Anna!

  20. Bree {Skinny Mommy} — May 9, 2013 at 12:00 pm

    I love frittatas. The Laughing Cow Lite Swiss wedges make them super creamy too!

    • Rachel Gurk — May 10th, 2013 @ 7:42 am

      Oooh! That sounds fantastic!

  21. Sylvie @ Gourmande in the Kitchen — May 9, 2013 at 11:59 pm

    This sounds perfect for brunch or dinner! (And I have that skillet too, love it.)


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